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Amish Friendship Bread
Some rules to observe:
Use nonmetallic bowls;
use wooden utensils for stirring (stir by hand, no electric
mixers).
Leave the starter outside the refrigerator, uncovered, so it can
pick up from the air the natural yeast that is flying about. If the open dish
bothers you terribly, it can be covered with a single layer of cheesecloth.
Do not use the starter the day you feed it; the bread will not
rise as high.
Do not refrigerate the mixture until Day 12.
The starter really multiplies after the fifth day, so be sure
your container is large enough - a 10 cup bowl is good.
Starter:
2 cups unbleached all-purpose flour
2 cups warm water
1 package active dry yeast
2 cups milk
2 cups unbleached all-purpose flour
2 cups sugar
Day 1: In a glass or ceramic bowl, mix the first 3 starter ingredients
thoroughly.
Leave on the kitchen counter uncovered; don't refrigerate it.
Days 2, 3, and 4: Stir well with wooden spoon.
Day 5: Stir and add 1 cup milk, 1 cup flour, and 1 cup sugar. This is called
feeding the starter.
Days 6, 7, and 8: Stir with a wooden spoon.
Day 9: Stir and add another 1 cup milk, 1 cup flour, and1 cup sugar. Stir well.
Days 10 and 11: Stir well.
Day 12: Ladle 1 cup of starter into each of 4 containers (glass jars)
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